| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Low-fat, Vegetables, Appetizers, Mcdougall | 2 | Servings | |
INGREDIENTS
| 1 | Eggplant; 1 to 1 1/2 pounds | |
| 2 | tb | Fresh parsley; minced |
| 2 | tb | Fresh cilantro; minced |
| 1 | ts | Ground cumin |
| 1 | ts | Ground coriander |
| 1/2 | ts | Garlic powder |
| 1/4 | ts | Salt; optional |
| ds | Tabasco sauce |
INSTRUCTIONS
Recipe by: The New McDougall Cookbook Preparation Time: 1:10 Preheat the oven to 350 degrees. Cut the stem off the eggplant and prick it all over with a fork. Place it directly on the oven rack and bake for about 1 hour, or until the eggplant is soft and the skin is wrinkled. Remove from the oven and allow to cool. When it is cool enough top handle, peel and chop. Place in a blender or food processor with the parsley and cilantro. Process until smooth. Place in a saucepan and add the remaining ingredients. Cook, stirring, until the mixture thickens slightly, about 10 minutes. 75 calories, 0.9 grams fat per 1/2 cup serving. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip
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